Adventures in vegan eats and feats

It’s chilly out these days for no good reason, but it doesn’t mean I don’t like bundling up and enjoying something cool. For some reason I prefer ice-cream and chilly treats when I’m in padded boots and stockings. Luckily the nippiness strikes only in the mornings and evenings, so I can thaw out properly at some point. Point being, there’s always a good time to have these treats 😀

Also, since I love lists, here are my top 5 to celebrate Meatless Monday!

This weekend was super busy, but the “frappé” and s’more rice-cream cups are so easy to make and store that I was able to make them inbetween everything else and they certainly helped as boosters to my mood and energy 🙂

Just like this it was an awesome drink, and I’m going to keep coffee ice-cubes on hand from now on because they are so ridiculously awesome to munch through. Luckily it got even more amazing with just a simple ingredient: rice-cream!

Whilst Man-thing has been very accommodating, surprisingly, and has actually enjoyed coffee-soaked avocado pretzel bars, he’s not really ready to actually drink coffee, so this was all for me! 😀 I got seriously high on this drink, because I’m not used to so much coffee all at once, but woah – I was bouncing off the walls with glee.The rice cream isn’t this fluffy whipped stuff (though you could certainly make it so), but I loved its thick creaminess, especially when it sank to the bottom and I got to eat it like a pudding. Yum! Alas, the South African postal strike is still going strong, almost two months after it started, so I don’t think I’ll ever get my NuNaturals packages, which include their divine cocoa syrup – seriously that stuff is amazing! Anyway, some cocoa syrup on top of this would have been the bees’ knees. If you have some lying around by all means drizzle and guzzle!

Also, because the drink was so easy to whip together, and I felt bad for Man-thing, I made these delicious monsters. I’ve never had a s’more, but I decided to break it down to the elements and then make this fun treat. I used a mini-muffin pan to keep it a light nibble, but by all means go large – the elements really come into their own when doubled :pS’more rice cream cups (makes 10):

Blend the dates and carob with enough soaking water til somewhat smooth.

Distribute evenly and thinly on top of the almond base.

Clean out your food processor and blend together the rice-cream ingredients for the sweet version.

Spoon 1 TBSP of rice-cream onto each chocolate layer.

Microwave the chocolate discs til melted then spoon over the tops of the rice-cream.

Freeze for 15 minutes. Let it thaw for a few minutes before serving, and keep stored in the freezer.

Not too sweet but oh so satisfying. You can always add more sweetener, or make a double-stack layer with two “crackers”, but I love the daintiness of mini freezer treats.And since I’m all about the crust and hidden parts, here’s the underside before I plonked them in the freezer – how amazing is almond flour? Everything just takes on this magical quality and richness.

Anyway! Onto the part I’m most excited about: my top 5 dishes from across the blogosphere – there is so much tasty and shiny going on, so this is just a little sampling of dishes that made me swoon and happen to be rice-based as well!

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Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!